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Meal Prep Breakfast Sandwich

These Meal Prep Breakfast Sandwiches are perfect for busy mornings! Freezer-friendly, easy to customize, and packed with flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 servings
Calories: 279 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 10 large eggs
  • 1/2 cup cottage cheese
  • 1/3 cup ground parmesan cheese
  • 6 ounces chopped turkey ham
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 10 mini burger buns English muffins
  • 8 slices yellow cheddar cheese cut into small squares

Instructions

    Cup of Yum
  1. Preheat the oven to 300F and line a 13x18'' sheet pan with parchment paper.
  2. In a jug, whisk the 10 large eggs, 1/2 cup cottage cheese, 6 ounces chopped turkey ham, 1/3 cup ground parmesan cheese, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt, and 1/4 teaspoon ground pepper.
  3. Pour the egg mixture into your prepared sheet pan and spread it into an even layer. Bake for 15 minutes, or until set. You may also use individual silicone cups or muffin pans to bake. If using a sheet pan, you may also cut them into equal squares to prevent waste. * see notes
  4. Once ready, remove and allow to completely cool. Meanwhile, cut the 8 slices yellow cheddar cheese into small slices to fit the 10 mini burger buns.
  5. Using a cookie cutter or a wide cup, cut the eggs into rounds.
  6. Assemble the muffin sandwiches by adding an egg round and a slice of each between each muffin slice. Wrap in parchment paper or aluminum foil and refrigerate for 5 days or freeze for 3 months.
  7. Reheat before serving and enjoy!

Notes

  • Let the eggs cool completely before assembling to prevent soggy muffins.
  • Use a wide cookie cutter or a glass to cut perfect egg rounds.
  • Wrap each sandwich tightly in parchment paper or foil for easy reheating.
  • Serving size: one sandwich
  • Let the eggs cool completely before assembling to prevent soggy muffins.
  • Use a wide cookie cutter or a glass to cut perfect egg rounds.
  • If you have leftover eggs from cutting them into rounds, you may use them to make omelets, fried rice, or sandwiches, or usually, my kids just pick them out and eat them right off the sheet pan. You can try to cut them into the perfect square size to fit the buns. 
  • Wrap each sandwich tightly in parchment paper or foil for easy reheating.
  • You can use English muffins or whole grain bagel thin
  • For a vegetarian option, skip the turkey ham.

Nutrition Information

Calories 279kcal (14%) Carbohydrates 18g (6%) Protein 18g (36%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 214mg (71%) Sodium 695mg (29%) Potassium 153mg (4%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 440IU (9%) Vitamin C 0.01mg (0%) Calcium 193mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 279

% Daily Value*

Calories 279kcal 14%
Carbohydrates 18g 6%
Protein 18g 36%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.02g 1%
Cholesterol 214mg 71%
Sodium 695mg 29%
Potassium 153mg 3%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 440IU 9%
Vitamin C 0.01mg 0%
Calcium 193mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.